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Thumb_19839_Sicilian Cabbage With Raisins And Pine Nuts

Thumb_19839_Sicilian Cabbage With Raisins And Pine Nuts

Cabbage may not be typically Sicilian, but the sweet, sour and spicy flavors surrounding it in this dish are. Sprinkle in a few teaspoons of white sugar at the end if the cabbage is too tart.

Thumb_11258_Rhubarb Syllabub

Thumb_11258_Rhubarb Syllabub

White port is a lovely dessert sipping wine to have on hand, and I like the flavor of it in this dish. However, it can be tricky to find. If you can’t find it, use a good drinking sherry or even a nice dessert wine. Read more about this recipe at Cook & Eat.

Thumb_11028_Bourbon-Glazed Sweet Potato Tarts

Thumb_11028_Bourbon-Glazed Sweet Potato Tarts

My friend Samantha's grandmother was called Nola. She made these tarts for dinner, they could easily be dessert. When I asked her how she made them, she said she drank half the bottle of bourbon and then started on the sweet potatoes. Read more about these tarts at Adventures in Slaw. This recipe was featured in the Root Source Challenge #11: Bourbon.

Thumb_8899_Vietnamese Chicken Noodle Soup

Thumb_8899_Vietnamese Chicken Noodle Soup

I like my pho without sriracha hot sauce or hoisin sauce, because I really enjoy the purity of the chicken broth without anything to hide its flavor and aroma. Read more about this recipe at Steamy Kitchen.

Thumb_13622_Apple Brown Betty

Thumb_13622_Apple Brown Betty

The Brown Betty is a classic dessert that requires minimum prep. Put it together, stick it in the oven, and you have a sweet ending to a meal. This recipe is part of The Barbara Kafka Dessert Anthology.

Thumb_12278_Apple-Date Bars

Thumb_12278_Apple-Date Bars

These bars can be baked ahead, cut and frozen in plastics bags and kept up to 2 months in the freezer. They even taste great right out of the freezer! Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children, by Ann Cooper and Lisa M. Holmes.

Thumb_13829_Yucatan Seitan

Thumb_13829_Yucatan Seitan

Recado is a red spice mixture containing annatto seeds. Annatto is tangy and is mixed with oregano, cumin, clove, cinnamon, pepper, allspice and garlic to spice chicken in Belize and other parts of the Yucatan -- and seitan in this recipe. Read more about this recipe at VeganYumYum.

Thumb_7031_Lamb Vindaloo

Thumb_7031_Lamb Vindaloo

Vindaloos are classic Indian dishes, that actually originated from a Portugese dish "vinho de alho".  This version isn't terribly spicy, though you could add more cayenne pepper to taste. 

Thumb_9102_Lamb Stew With Ginger, Cardamom And Cloves

Thumb_9102_Lamb Stew With Ginger, Cardamom And Cloves

This Indian-inspired  lamb stew is fragrant with garlic, ginger, cardamom, and cloves.  Add an extra dolop of yogurt on top for garnish.

Thumb_11586_Seitan Ancho Mole

Thumb_11586_Seitan Ancho Mole

I made a simpler version of Rick Bayless' red mole with a perfect balance of chocolate, nuts, chiles and spices. And once you actually make the sauce, the dinner part is simple. Read more about this recipe at VeganYumYum.

Thumb_13356_Spicy Red Plum And Tomato Chutney

Thumb_13356_Spicy Red Plum And Tomato Chutney

This zesty chutney is a fine garnish for grilled or roasted poultry or beef. Use a mortar and pestle to crush the dried spices; otherwise, put them in a small, sturdy plastic bag and, using a rolling pin, crush them until very fine. Read more about this recipe at the Washington Post.